Fruity Baked Oatmeal

This is a delicious take on traditional oatmeal.  It's a recipe I've been using for a while, and it's well-loved enough that I was a bit nervous about substituting dehydrated or powdered ingredients.  But guess what.  My family couldn't even tell there was anything different.

Score!

This makes a warm, hearty breakfast.  I really love the fruit.

FRUITY BAKED OATMEAL

PREP TIME:  15-20 minutes
COOK TIME:  35-40 minutes

INGREDIENTS

• 3 c. quick-cooking oats
• 1 c. packed brown sugar
• 2 tsp. baking powder
• 1 tsp. salt 
• 1/2 tsp. cinnamon
• equivalent of 2 eggs, reconstituted from dehydrated (I like this brand; also available here)
• 1 c. fresh milk substitute (see my substitution list for dried, canned, and shelf-stable options)
• equivalent of 1/2 c. butter, melted (I used butter powder reconstituted with half water and half oil; also available here)
• 3/4 c. dehydrated apples, chopped, reconstituted (I used this kind; also available here)
• 1/3 c. chopped canned peaches
• 1/3 c. freeze dried raspberries, reconstituted (I like these; also available here)

DIRECTIONS

Rehydrate the apples and raspberries according to package directions.  In a medium bowl, mix together the egg, milk, and butter (each reconstituted according to package directions).  In a large bowl, mix the oats, *brown sugar, baking powder, salt, and cinnamon.  Stir the egg-milk-butter mixture into the dry ingredients.  Stir in the three fruits.  Pour into an 8x8 baking dish coated with cooking spray.  Bake, uncovered, for 35-40 minutes at 350 degrees or until a knife inserted near the center comes out clean.  Cut into 9 or 16 squares.

*Out of brown sugar?  Check my substitution list for an alternative.

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